Butter Biscuits

Instructions

1. Preheat & Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in Butter: Add cold butter cubes. Use a pastry cutter or your fingers to cut butter into the flour until it resembles coarse crumbs (pea-sized pieces).
4. Add Buttermilk: Gently stir in cold buttermilk until the dough just comes together. Don’t overmix!
5. Knead & Roll: Turn dough onto a lightly floured surface. Knead 3-4 times until smooth. Pat into a 1-inch thick rectangle.
6. Cut Biscuits: Use a biscuit cutter (or a glass/knife) to cut biscuits. Press straight down—no twisting! Place 1 inch apart on the baking sheet.
7. Bake: Bake for 12-15 minutes, or until golden brown.
8. Butter & Serve: Brush tops with melted butter. Cool slightly before serving.

Cooking Tips

• Cold is Key: Very cold butter is crucial for flaky biscuits. It creates steam during baking!
• Buttermilk Substitute: Mix 1 tbsp lemon juice/vinegar into 3/4 cup milk. Let sit 5 minutes.
• No Twisting!: Pressing straight down prevents sealing the edges and ensures even rising.

Variations

• Cheesy Biscuits: Add 1/2 cup shredded cheddar cheese to the dry ingredients.
• Herby Biscuits: Add 1 tbsp chopped fresh herbs (rosemary, thyme, chives).
• Sweet Biscuits: Add an extra tbsp sugar and 1 tsp vanilla extract.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Prepare the dough, cut biscuits, and refrigerate (covered) up to 24 hours before baking. You can also freeze unbaked biscuits (add a few minutes to baking time).

How do I store leftovers?

Store in an airtight container at room temperature (up to 2 days), refrigerate (up to 1 week), or freeze (up to 3 months). Reheat at 350°F (175°C).

What if I don’t have a biscuit cutter?

Use a glass rim or a knife to cut squares. Shape doesn’t affect taste, but a sharp edge helps with even rising.

Why aren’t my biscuits flaky?

Cold butter and avoiding overmixing are key to flakiness. Use very cold butter and mix just until combined. Warm butter or overmixing leads to dense biscuits.

Enjoy these delicious, homemade butter biscuits! They’re perfect with butter, jam, or alongside your favorite meal.